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White Chocolate Brownies

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Ingredients

  • 1 cup unsalted butter
  • 10 ounces white chocolate, broken into small pieces
  • 1¼ cup sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup coarsely chopped toasted pecans

Directions

  1. Preheat the oven to 325°F.
  2. Line a 9x13-inch pan with aluminum foil, leaving a little overhang around the edges of the pan.
  3. Grease the foil.
  4. Heat the butter and chocolate, stirring frequently, in a large saucepan over low heat, until melted and smooth. Remove from the heat.
  5. Using a wooden spoon, stir the sugar into the melted chocolate, then stir in the eggs and vanilla. (the mixture will look curdled)
  6. Add the flour, salt, and chopped pecans. Quickly stir just until mixed. Pour the batter into the pan.
  7. Bake the brownies until the top is lightly golden but the center is still somewhat soft when pressed lightly, 30 - 35 minutes. Let cool to room temperature.
  8. Refrigerate the brownies at least 3 hours. Using the foil, lift the brownies from the pan. Cut into 20 - 25 squares.
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